AG - chainsaw brewing "death by dunkel" - Page 3

mymbtheduke · 01-23-2010, 10:08 PM

Well I made this recipe and it is 4 weeks old.

My OG was 1.060 (at 75 deg) and it fermented at 61 degs on Wyeast Kolsch for 4 weeks. I just moved it to the keg but the gravity was 1.018 (at 61 deg).

When I opened the bucket there was about a half an inch of krausen on the top. Very stick, fatty, gooey. Is this normal for Kolsch?

I really want this to work ( I love Warsteiner) so my question is:

1. do I move the keg to a warmer part of the house and try to get the yeast to get the gravity down?

2. add some notty

3. let it sit for another week than carb for a week and hope it is good?

I tasted it but had some krausen and yeast in it so wasn't a good sample.

Help is appreciated.

**Nightbiker** · 04-22-2010, 09:26 AM

Glad to find this recipe. After next payday, I'm gonna grab some grains and make a batch. Its awful hard for me to ferment outside of the optimum temps (I have two fermentation chest freezer conversions -one of which is usually doing lager duty) but if I can do it, I'll brew two batches, one fermented at the 70* listed, the other at the yeasts' preferred temp....
I can hardly wait. I've been working on a dunkel recipe of my own, its pretty good, but if this one is better, I'll be brewing it regularly (grin).

janitorjerm · 09-26-2010, 08:36 PM

How does this look for a partial mash?

6.00 lb Pale Liquid Extract (8.0 SRM) Extract 62.50 %
1.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 18.23 %
0.85 lb Munich Malt (9.0 SRM) Grain 8.85 %
0.50 lb Carafoam (2.0 SRM) Grain 5.21 %
0.25 lb Carafa III (525.0 SRM) Grain 2.60 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.60 %
1.50 oz Hallertauer [4.50 %] (60 min) Hops 22.8 IBU
0.50 oz Hallertauer [4.50 %] (15 min) Hops 3.8 IBU
0.25 oz Mt. Hood [4.80 %] (5 min) (Aroma Hop-Steep) Hops -

Est Original Gravity: 1.061 SG
Est Final Gravity: 1.016
Estimated Alcohol by Vol: 5.90 %
Bitterness: 26.5 IBU
Est Color: 23.5 SRM

pvtschultz · 01-06-2011, 01:47 PM

I want to bump this recipe back up to see what the results of the other brewers were. I'm going to be starting a Dunkel soon (it's winter in the north so I can ferment pretty low w/o temp control).

**chainsawbrewing** · 01-06-2011, 05:34 PM

Quote:

Originally Posted by pvtschultz

I want to bump this recipe back up to see what the results of the other brewers were. I'm going to be starting a Dunkel soon (it's winter in the north so I can ferment pretty low w/o temp control).

i'm curious of this too. i've seen a lot of people on here say they're brewing it, and i've gotten several pm's about people brewing it, but never heard any definitive taste notes from anyone other than myself and my friends/family that enjoy it when i brew it.

pvtschultz · 01-13-2011, 03:35 AM

Well, I'm going to do a BIAB version of this in a few weeks. I've got a Spotted Cow (WI exclusive) clone to do that uses the same yeast so I'm planning on pitching the Death by Dunkel on top of the yeast cake when that one is down with primary. I'll let you know how it turns out in 6-8 weeks.

wacko · 02-06-2011, 05:04 AM

I bought the ingredients for this today, although I added a handfull of black wheat to it. Will be teaching a new brewer with it. Wish me luck and I'll let you know how it comes out.

pvtschultz · 02-06-2011, 02:12 PM

I too just bought the ingredients to make this beer. I'm a week behind "schedule" on this one, but here's hoping for the best.

wacko · 02-10-2011, 12:20 AM

Mine's in the primary now. I let the grasshopper take it to his house so he could enjoy watching it ferment.

pvtschultz · 02-10-2011, 01:18 AM

Quote:

Originally Posted by wacko

Mine's in the primary now. I let the grasshopper take it to his house so he could enjoy watching it ferment.

Mine's boiling right now! The yeast starter looks great so this should take off like a rocket.